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Bone-In Pork Chops and Mushroom-Spinach Cream

Bone-In Pork Chops and Mushroom-Spinach Cream

with Cheddar Mashed Potatoes and Chives

Special Plus
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Leaving the bones in pork chops helps them retain their juices for more tender meat! Tonight, pork chops get draped in a creamy mushroom and spinach sauce, elevated with a touch of cooking wine. This easy and elegant meal is perfect any day of the week!

Allergens:SulphitesMilkGlutenMustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Pork Chops, bone-in

200 g

Mixed Mushrooms

56 g

Baby Spinach

4 tbsp

White Cooking Wine

(ContainsSulphites)

113 mL

Cream

(ContainsMilk)

1 tbsp

Cream Sauce Spice Blend

(ContainsGluten)

1 unit

Chicken Broth Concentrate

1 tsp

Garlic Powder

460 g

Russet Potato

½ cup

White Cheddar Cheese, shredded

(ContainsMilk)

7 g

Chives

1.5 tsp

Dijon Mustard

(ContainsMustard)

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Oil*

3 tbsp

Unsalted Butter*

(ContainsMilk)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1060 kcal
Fat74 g
Saturated Fat35 g
Carbohydrate32 g
Sugar6 g
Dietary Fiber5 g
Protein56 g
Cholesterol268 mg
Sodium1760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Peeler
Colander
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash cheese and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.

2

Meanwhile, thinly slice mushrooms. Roughly chop spinach. Thinly slice chives.

3

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt, pepper and half the garlic powder. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side. Remove the pan from heat, then transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**When pork is done, transfer to a clean cutting board to rest, 2-3 min.

4

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add mushrooms. Cook, stirring occasionally, until softened and golden, 4-5 min. Season with salt and pepper. Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until mushrooms are coated, 30 sec.

5

Stir cooking wine into the pan with mushrooms. Simmer, stirring often, until wine reduces slightly, 30 sec. Add cream, Dijon, broth concentrate and remaining garlic powder, then bring back to a simmer. Once simmering, add spinach. Cook, stirring often, until spinach wilts slightly and sauce thickens slightly, 30 sec-1 min. Add any pork juices from the baking sheet to the pan, then stir to combine. Season with salt and pepper, to taste.

6

Add half the chives to the pot with mashed potatoes, then stir to combine. Divide mashed potatoes and pork between plates. Spoon mushroom-spinach cream over pork. Sprinkle remaining chives over everything.